I love low-and-slow-cooked meats, and this pulled pork recipe is one of my favorites.
I don’t always create my own recipes, but I usually at least alter ones that I find to suit my tastes. I like to add my own touch to things that I cook. This is an exception. This recipe appeared in the July 2014 issue of Better Homes & Gardens as “Scott Peacock’s Pulled Pork”, and it immediately became my favorite way to cook pulled pork because it’s simple, sweet, and succulent–to the point that it will melt in your mouth. While it takes all day to cook, it spends the vast majority of that time in the oven so you can cook it while you get other things done, and then bring it to your barbecue or other get-together the next day and be the star of the party.
Ingredients
- 6 1/2 lb bone-in pork shoulder blade roast
- 3 tbsp Dijon-style mustard
- 1/3 cup packed dark brown sugar
- 3 tbsp kosher salt
- 2 tbsp smoked paprika
- 1 tbsp chili powder
- 1 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
Method
Trim excess fat from pork, leaving fat cap about 1/4 inch thick. Pat pork dry with paper towels. Place on a large piece of plastic wrap. Spread mustard on pork. In a small bowl, stir together brown sugar, salt, paprika, chili powder, black pepper, and garlic powder. Coat pork with spices, using all of the mixture
Wrap tightly in plastic wrap. Place on a tray. Chill at least 1 hour or overnight.
Preheat oven to 325°F. Line a shallow roasting pan with foil. Place a rack in the pan. Unwrap pork; place on the rack. Roast uncovered for 4 hours. Wrap pork with a double thickness of foil and return to rack. Roast 2 hours more or until an instant-read meat thermometer reads 190°F. Remove from oven. Let stand 30-60 minutes. Unwrap. Using 2 forks, pull pork apart, removing any large pockets of fat.
Serve with your favorite barbecue sauce and sides.
I am a follower of Christ, wife of a pastor, mother of a strong-willed little boy, and native of Russia. In addition to cooking and baking, I enjoy drinking coffee and relaxing on the beach.